PIMENTO webinar series: “Fermented Foods and Flavour Development”

PIMENTO webinar series: “Fermented Foods and Flavour Development”

We are launching the PIMENTO webinar series with an appointment on “Fermented Foods and Flavour Development” with five young PIMENTO speakers from different European countries!

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Date: Feb 09th-2024
Time: 02:00-03:30 pm CET

Click or copy/paste the link to participate: https://inrae-fr.zoom.us/j/94921897098

Our Speakers/Topic talks: Małgorzata Starowicz (Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences) “Influence of Fermentation on Volatilized and Potentially Aroma-active Compounds of Bakery Products”

Amparo Gamero (Food Technology Area – Faculty of Pharmacy & Food Sciences – University of Valencia) “Aromatic Yeasts: Revealing Their Flavour Potential in Food Fermentations”

Mac Krol (Nordic Koji Company ApS // European Miso Institute // The Fermentation Association (Denmark)) “Fermentation and Enzymatic Extraction of Umami Flavour in Clean-label Enhancers”

Sofia Lalou (Aristotle University of Thessaloniki – Laboratory of Food Chemistry and Technology- School of Chemistry) “Beyond the Barrel: Exploring the Influence of Alcoholic Fermentation and Acetification on Flavour Formation in High-Quality Vinegars”

Andrea Dell’Olio (Wageningen University & Research – Food Quality and Design Wageningen) “Formation of Microbial Volatile Organic Compounds During Food Fermentation: Only a Matter of Flavour?”

Please share the info with anyone who might be interested in this webinar series.

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Organised by: Hulya Cunedioglu, Gulden Goksen, Mariagiovanna Fragasso, Christophe Chassard, Elena Gerbaud, Marta Laranjo, Vittorio Capozzi